{"id":77338,"date":"2019-07-02T11:37:36","date_gmt":"2019-07-02T09:37:36","guid":{"rendered":"https:\/\/www.infosardinya.it\/wp2\/?page_id=77338"},"modified":"2019-07-02T12:07:13","modified_gmt":"2019-07-02T10:07:13","slug":"carne-o-pesce-il-trionfo-dei-secondi-piatti-sardi","status":"publish","type":"page","link":"https:\/\/www.infosardinya.it\/wp2\/pages\/carne-o-pesce-il-trionfo-dei-secondi-piatti-sardi\/","title":{"rendered":"Carne o pesce, il trionfo dei secondi piatti sardi"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;50&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; shift_y=&#8221;0&#8243;][vc_column column_width_percent=&#8221;100&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243;][vc_row_inner row_inner_height_percent=&#8221;50&#8243; back_color=&#8221;color-xsdn&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243;][vc_column_inner column_width_percent=&#8221;100&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;4&#8243; gutter_size=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/1&#8243;][vc_column_text text_lead=&#8221;yes&#8221;]<\/p>\n<p style=\"text-align: justify;\">In Sardegna i secondi sono dei veri e propri trionfi:<br \/>\nche siano di carne o di pesce, sono piatti che esaltano anche il piacere della vista oltrech\u00e9 quello del palato.<br \/>\nI secondi piatti sono realizzati mettendo sul fuoco specialit\u00e0 d\u2019origine animale, distinta in selvatica o da allevamento, aromatizzati con mirto ed altre spezie rendendo un bellissimo omaggio al palato, o freschi prodotti del mare, di solito cotti cos\u00ec come sono pescati per mantenerne inalterato il sapore.<\/p>\n<p>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;50&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; shift_y=&#8221;0&#8243;][vc_column_inner column_width_percent=&#8221;100&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;3&#8243; gutter_size=&#8221;3&#8243; back_color=&#8221;color-lxmt&#8221; overlay_alpha=&#8221;50&#8243; medium_width=&#8221;4&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243;][vc_icon icon=&#8221;fa fa-flag&#8221; size=&#8221;fa-2x&#8221; text_size=&#8221;h2&#8243; text_weight=&#8221;500&#8243; text_space=&#8221;fontspace-781688&#8243; text_reduced=&#8221;yes&#8221; align=&#8221;left&#8221;]<\/p>\n<p style=\"text-align: justify;\">Tra i secondi piatti a base di carne si spazia dal maialetto da fare allo spiedo, arrostito ed insaporito con rami di mirto, ad altri secondi tipici come agnello e capretto.<br \/>\nUna info utile riguarda la stagionalit\u00e0 delle carni sarde: quella dell\u2019agnello \u00e8 compresa tra novembre ed aprile, mentre per il maialino esistono delle ristrettezze a causa della peste suina presente in Sardegna; in alternativa vengono utilizzati agnelli da latte di altre regioni italiane e maialetto della val di Susa.<\/p>\n<p>[\/vc_icon][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;4&#8243; gutter_size=&#8221;3&#8243; back_color=&#8221;color-lxmt&#8221; back_image=&#8221;73879&#8243; back_position=&#8221;center top&#8221; overlay_alpha=&#8221;50&#8243; medium_width=&#8221;4&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243; mobile_height=&#8221;300&#8243;][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; back_image=&#8221;77339&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; medium_visibility=&#8221;yes&#8221; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243; mobile_height=&#8221;300&#8243;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; back_color=&#8221;color-rgdb&#8221; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243;][vc_column width=&#8221;1\/2&#8243;][vc_single_image media=&#8221;77336&#8243; media_width_percent=&#8221;100&#8243; media_ratio=&#8221;sixteen-nine&#8221;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;2&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243;][vc_custom_heading heading_semantic=&#8221;h1&#8243; text_size=&#8221;fontsize-155944&#8243; text_space=&#8221;fontspace-781688&#8243; text_weight=&#8221;700&#8243;]Porceddu\/procceddu[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221;]<\/p>\n<p style=\"text-align: justify;\">Il maialetto o <strong>porceddu\/procceddu<\/strong> \u00e8 uno dei simboli dell\u2019isola, cresciuto allo stato brado e quindi alimentato dai prodotti spontanei della natura, quali tuberi, ghiande e erba.<br \/>\nIl risultato di tale pratica di allevamento \u00e8 una carne genuina, dal caratteristico colorito roseo e con un incidenza di grassi ridotta al minimo.<br \/>\nViene cucinato arrosto allo spiedo, con una cottura lenta che lo fa imbrunire pian piano, stiddiau per i pi\u00f9 fedeli alla tradizione sarda, ovvero con il lardo di maiale che gli viene fatto sciogliere sulla cotenna durante la cottura.<br \/>\nAnche il cinghiale sardo \u00e8 tra le carni pi\u00f9 apprezzate e lo si pu\u00f2 cucinare in svariati modi.<\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; back_color=&#8221;color-rgdb&#8221; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243;][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;2&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243;][vc_custom_heading heading_semantic=&#8221;h1&#8243; text_size=&#8221;fontsize-155944&#8243; text_space=&#8221;fontspace-781688&#8243; text_weight=&#8221;700&#8243;]Agnello[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221;]<\/p>\n<p style=\"text-align: justify;\">L\u2019<strong>agnello<\/strong> \u00e8 sicuramente una delle tradizioni non solo gastronomiche, ma culturali dell\u2019intera Sardegna, rinomato non solo in Italia, ma anche in Europa ed in tutto il mondo, tanto da fregiarsi del marchio I.G.P.<br \/>\nGli agnelli sardi vengono allevati in un ambiente del tutto naturale allo stato brado, non sono soggetti a forzature alimentari, a stress ambientali e\/o a sofisticazioni ormonali, sono nutriti esclusivamente con latte materno (nel tipo \u201cda latte\u201d) e con alimenti naturali ed essenze spontanee peculiari dell\u2019habitat caratteristico della Sardegna. Gli ampi spazi esposti a forte insolazione, ai venti ed al clima caldo corrispondono perfettamente alle esigenze della specie.<br \/>\nAssolutamente da provare nella variante con vermentino e aglio.<br \/>\nTipica anche la <strong>salsiccia fresca<\/strong> (aromatizzata con pepe e\/o anice) cotta sulla brace.<\/p>\n<p>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_single_image media=&#8221;77332&#8243; media_width_percent=&#8221;100&#8243; media_ratio=&#8221;sixteen-nine&#8221;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;50&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; shift_y=&#8221;0&#8243;][vc_column column_width_percent=&#8221;100&#8243; back_image=&#8221;77330&#8243; back_position=&#8221;center bottom&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; medium_visibility=&#8221;yes&#8221; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243; mobile_height=&#8221;300&#8243;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243;][vc_row_inner row_inner_height_percent=&#8221;50&#8243; back_color=&#8221;color-xsdn&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243;][vc_column_inner column_width_percent=&#8221;100&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;4&#8243; gutter_size=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/1&#8243;][vc_custom_heading heading_semantic=&#8221;h1&#8243; text_size=&#8221;fontsize-155944&#8243; text_space=&#8221;fontspace-781688&#8243; text_weight=&#8221;700&#8243;]Cordula con piselli[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221;]<\/p>\n<p style=\"text-align: justify;\">Una pietanza poco usuale, ma caratterizzata da un gusto deciso e saporito \u00e8 la <strong>cordula con piselli<\/strong>, preparata con lo stomaco e gli intestini dell\u2019agnello o del capretto, una delle prelibatezze della cucina sarda. Una preparazione figlia della cucina tipica pastorale sarda, che si contraddistingue per i suoi sapori forti (destinata a diversi tipi di cottura, quindi anche cucinata arrosto o con carciofi).<br \/>\nUn gusto deciso che in Sardegna ritroviamo anche in un\u2019altra pietanza della gastronomia tradizionale dei pastori: <strong>su zurrete<\/strong>, ovvero il sanguinaccio di pecora.<br \/>\nTra le ricette sarde, profondamente legata alle antiche abitudini agropastorali, tipica delle regioni interne, vi \u00e8 anche la <strong>pecora in cappotto<\/strong>, consistente in uno stufato di carne di pecora con l\u2019aggiunta di verdure, in particolare di patate.<\/p>\n<p>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; back_color=&#8221;color-rgdb&#8221; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243;][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; override_padding=&#8221;yes&#8221; column_padding=&#8221;3&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;2&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243;][vc_custom_heading heading_semantic=&#8221;h1&#8243; text_size=&#8221;fontsize-155944&#8243; text_space=&#8221;fontspace-781688&#8243; text_weight=&#8221;700&#8243;]Pollame[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221;]<\/p>\n<p style=\"text-align: justify;\">Anche le carni del <strong>pollame <\/strong>hanno un utilizzo frequente nella cucina tradizionale dell\u2019isola.<br \/>\nUna comune e squisita ricetta prevede i cosciotti del pollo che diventano saporiti rotolini, arricchiti di una farcia a base di prosciutto e noci.<\/p>\n<p>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_single_image media=&#8221;77327&#8243; media_width_percent=&#8221;100&#8243; media_ratio=&#8221;sixteen-nine&#8221;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;50&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; shift_y=&#8221;0&#8243;][vc_column column_width_percent=&#8221;100&#8243; back_image=&#8221;77326&#8243; parallax=&#8221;yes&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; medium_visibility=&#8221;yes&#8221; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243; mobile_height=&#8221;300&#8243;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243;][vc_row_inner row_inner_height_percent=&#8221;50&#8243; back_color=&#8221;color-xsdn&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243;][vc_column_inner column_width_percent=&#8221;100&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;4&#8243; gutter_size=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/1&#8243;][vc_custom_heading heading_semantic=&#8221;h1&#8243; text_size=&#8221;fontsize-155944&#8243; text_space=&#8221;fontspace-781688&#8243; text_weight=&#8221;700&#8243;]Cassola[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221;]<\/p>\n<p style=\"text-align: justify;\">Per quanto riguarda i secondi di mare, il piatto principe della cucina sarda \u00e8 senza dubbio la grigliata mista, composta da pesci freschissimi tra cui sono spesso presenti muggini, spigole, orate, saraghi, triglie insieme a gamberoni e seppie.<br \/>\nSono per\u00f2 moltissimi i secondi di mare della cucina sarda, che vanno dalla spigola alla vernaccia fino alle ricche zuppe di pesce (<strong>cassola<\/strong>).<\/p>\n<p>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;50&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; shift_y=&#8221;0&#8243;][vc_column_inner column_width_percent=&#8221;100&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;4&#8243; gutter_size=&#8221;3&#8243; back_color=&#8221;color-lxmt&#8221; overlay_alpha=&#8221;50&#8243; medium_width=&#8221;4&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243;][vc_icon icon=&#8221;fa fa-flag&#8221; size=&#8221;fa-2x&#8221; text_size=&#8221;h2&#8243; text_weight=&#8221;500&#8243; text_space=&#8221;fontspace-781688&#8243; text_reduced=&#8221;yes&#8221; align=&#8221;left&#8221; title=&#8221;Sa cassola&#8221;]<\/p>\n<p style=\"text-align: justify;\">\u00e8 una zuppa di pesce tipica della zona del cagliaritano in cui non possono mancare calamari, scorfani, vongole e cozze, ai quali si aggiungono altre variet\u00e0 di pescato naturalmente fresco.<br \/>\nMolto apprezzata anche sa burrida, una pietanza in cui il gattuccio di mare viene cucinato in una salsa agrodolce arricchita da altri ingredienti come aglio, pangrattato, pinoli e noci.<\/p>\n<p>[\/vc_icon][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;4&#8243; gutter_size=&#8221;3&#8243; back_color=&#8221;color-lxmt&#8221; back_image=&#8221;77325&#8243; back_position=&#8221;center top&#8221; overlay_alpha=&#8221;50&#8243; medium_width=&#8221;4&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243; mobile_height=&#8221;300&#8243;][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; back_color=&#8221;color-rgdb&#8221; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243;][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; override_padding=&#8221;yes&#8221; column_padding=&#8221;4&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;2&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243;][vc_custom_heading heading_semantic=&#8221;h1&#8243; text_size=&#8221;fontsize-155944&#8243; text_space=&#8221;fontspace-781688&#8243; text_weight=&#8221;700&#8243;]Aragosta lessata[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221;]<\/p>\n<p style=\"text-align: justify;\">Una tipicit\u00e0 sarda \u00e8 l\u2019<strong>aragosta lessata<\/strong>: si prepara lessando il crostaceo in acqua bollente e poi tagliando la polpa a fettine e condendola con olio d\u2019oliva ed una spolverata di prezzemolo tritato.<br \/>\nLa variante <strong>all\u2019algherese<\/strong> si ottiene legando le aragoste e lessandole brevemente per poi aprirle a met\u00e0 e prelevare la polpa della testa e delle chele per unirla agli altri ingredienti.<\/p>\n<p>Una preparazione dal sapore vigoroso, tipica dell\u2019Oristanese riguarda i pesci fritti e poi lasciati insaporire a lungo in una salsina aromatica d\u2019aceto, cosiddetti <strong>pisci a scabecciu<\/strong> (alla scapece).<\/p>\n<p>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_single_image media=&#8221;77323&#8243; media_width_percent=&#8221;100&#8243; media_ratio=&#8221;three-two&#8221;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; back_color=&#8221;color-xsdn&#8221; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243;][vc_column width=&#8221;1\/2&#8243;][vc_single_image media=&#8221;77320&#8243; media_width_percent=&#8221;100&#8243; media_ratio=&#8221;sixteen-nine&#8221;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; style=&#8221;light&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;2&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243;][vc_custom_heading heading_semantic=&#8221;h1&#8243; text_size=&#8221;fontsize-155944&#8243; text_space=&#8221;fontspace-781688&#8243; text_weight=&#8221;700&#8243;]Spigola[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221;]<\/p>\n<p style=\"text-align: justify;\">Un tipo di pesce molto utilizzato \u00e8 la <strong>spigola<\/strong>: la sua finezza si sposa con i porcini per un piatto che presenta in perfetto equilibrio i sentori del mare e le fragranze della terra (stesso abbinamento anche con l\u2019orata), ma anche accostata al gusto delicato dei gamberi.<br \/>\nRicetta della tradizione oristanese, ma diffusa praticamente in tutta la costa sarda \u00e8 la versione con le olive.<\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; back_color=&#8221;color-rgdb&#8221; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243;][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;2&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243;][vc_custom_heading heading_semantic=&#8221;h1&#8243; text_size=&#8221;fontsize-155944&#8243; text_space=&#8221;fontspace-781688&#8243; text_weight=&#8221;700&#8243;]Cozza cun casu[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221;]<\/p>\n<p style=\"text-align: justify;\">Cozza cun casu (cozze con il formaggio): prodotto tipico della tradizione dell\u2019entroterra, il pecorino sardo fonde in modo naturale il proprio gusto con quello marino delle cozze.<\/p>\n<p>[\/vc_column_text][vc_custom_heading heading_semantic=&#8221;h1&#8243; text_size=&#8221;fontsize-155944&#8243; text_space=&#8221;fontspace-781688&#8243; text_weight=&#8221;700&#8243;]Cambaroni cun aquardenti[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221;]<\/p>\n<p style=\"text-align: justify;\">La caratteristica acquavite sarda raffina il gusto deciso del gamberone, in un piatto che si cucina anche nei paesi pi\u00f9 lontani dal mare denominato <strong>cambaroni cun aquardenti<\/strong>.<\/p>\n<p>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_single_image media=&#8221;77319&#8243; media_width_percent=&#8221;100&#8243; media_ratio=&#8221;sixteen-nine&#8221;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; back_color=&#8221;color-rgdb&#8221; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243;][vc_column width=&#8221;1\/2&#8243;][vc_single_image media=&#8221;77316&#8243; media_width_percent=&#8221;100&#8243; media_ratio=&#8221;sixteen-nine&#8221;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;2&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243;][vc_custom_heading heading_semantic=&#8221;h1&#8243; text_size=&#8221;fontsize-155944&#8243; text_space=&#8221;fontspace-781688&#8243; text_weight=&#8221;700&#8243;]Seppie[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221;]<\/p>\n<p style=\"text-align: justify;\">I molluschi, tra le prelibatezze del mare, sono quelle pi\u00f9 apprezzate dai sardi.<br \/>\nTra essi un posto di riguardo meritano sicuramente le <strong>seppie<\/strong>, in specie quelle piccole, da accoppiare sicuramente con i piselli.<br \/>\nLe seppie cucinate alla sarda si uniscono anche a gamberoni e funghi.<\/p>\n<p>[\/vc_column_text][vc_custom_heading heading_semantic=&#8221;h1&#8243; text_size=&#8221;fontsize-155944&#8243; text_space=&#8221;fontspace-781688&#8243; text_weight=&#8221;700&#8243;]Anguille in umido[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221;]<\/p>\n<p style=\"text-align: justify;\">Tra i piatti tipici della cucina isolana vi sono le <strong>anguille in umido<\/strong>, consistente essenzialmente nella frittura delle anguille e nella loro macerazione sotto aceto. Invece, cucinata alla spiedo, l\u2019anguilla regala il gusto deciso e croccante della pelle che racchiude una polpa dal gusto delicato e cremoso.<br \/>\nUna ricetta della tradizione oristanese per gustare al meglio le anguille prevede una lunga marinatura con gli aromi tipici del Mediterraneo.<\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;50&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; shift_y=&#8221;0&#8243;][vc_column column_width_percent=&#8221;100&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243;][vc_row_inner [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":77332,"parent":36601,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"give_campaign_id":0,"footnotes":""},"class_list":["post-77338","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - 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